Chicken and broccoli stir-fry doesn’t get any easier than this recipe. This is the second time I’ve made this and it’s much easier and faster than the chicken and broccoli recipe I tried about a year ago. I had some fresh snow peas in the fridge too so I added them this time but that’s optional of course.
Chicken and Broccoli Stir-Fry
1 – 2lbs boneless, skinless chicken breasts cut into 1″ pieces (I like the thin sliced ones)
2 – 3 cups fresh broccoli florets (frozen work too)
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 cup chicken broth
3 tablespoons soy sauce (I prefer low sodium)
2 teaspoons sugar
2 teaspoons cornstarch
1. Heat stir-fry pan or skillet on medium heat. Spray with non-stick cooking spray (or add 1 teaspoon sesame oil). Add chicken, garlic and ginger. Cook until chicken is starting to brown and is cooked throughout.
2. Add 3/4 cup of the chicken broth, soy sauce and sugar. Cook for another 3 – 5 minutes stirring twice.
3. Add raw broccoli and cover. Cook for about 5 more minutes, stirring occasionally, until broccoli is fork tender.
4. In a separate bowl, whisk together the cornstarch and remaining 1/4 cup broth. Add to stir-fry mixture and mix well. Cook a couple more minutes until sauce thickens. Serve over rice.